Text 29199, 99 rader
Skriven 2012-09-03 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Solstice day swim
=========================
-=> Quoting Dale Shipp to Carol Shenkenberger <=-

 > swimming in the Arctic Ocean (in a warm shallow bay) on June 21,
 > the solstice, at midnight

 CS> Warm?  Brrr!  Relative though I am sure!

 DS> Maybe so, maybe not.  A few years back, we were in Fairbanks Alaska on
 DS> Solstice Day.  It was quite warm outside.  No idea what water
 DS> temperature might have been though.

There's a whole bunch of factors that come into play. Warm water
rises to the top, cold water sinks. White sand reflects the sunlight
and warms the water twice. The sun is shining for 24 hours, day
after day. A shallow bay, warms up quickly, if the waters don't get
mixed by wind or cold currents. When the air over the land gets up
to 20 C so does shallow water, even if you can see melting icebergs
a few hundred feet away in deeper water. 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Focaccia Al Pomodoro,  Cherry Tomato Focaccia
Categories: Italian, Breads, Appetizers
  Servings: 2

    200 g  lukewarm water
     20 g  extra virgin olive oil for
           the dough (plus more for the
           cookie sheets and focaccia
           surface)
      7 g  salt
      3 g  malt or
    1/2 ts honey
    320 g  plain flour
      6 g  dry yeast dissolved in 
      1 TB warm water
           Cherry tomatoes, halved and
           dressed with 
      1 pn salt
      1    drizzle of extra virgin
           olive oil 
    1/2 TB oregano

Focaccia al pomodoro (aka cherry tomato focaccia) tastes a bit like
pizza, but lighter. Recipe from Liguria, the place where the best
focaccia comes from.

Put the water, oil, salt, honey (or malt) in a mixer with a dough
hook. Then add half the flour.  Knead until all the ingredients come
together. Then dissolve the yeast in the water and add it to the
mixture. Add the remaining flour little by little and knead for 15
minutes. When ready, transfer the dough on a bench top sprinkled with
flour, and cover it with a tea towel (the dough has to be soft and
sticky… so don't panic!  It is normal!).  Let it rest for 15
minutes.

Then fold it on itself and slightly flatten it.  Do this twice.
Cover and let it rest for 15 more minutes. Put some (quite a bit...
3 to 4 tbsp) extra virgin olive oil on the cookie sheets. Divide the
dough in 2 and place it on the 2 cookie sheets. Turn the dough over
so it gets coated in oil on all sides, this will prevent a crust
from forming on the dough surface and it will make it easier to
flatten later. Let it rise for 1 hour.  I put it in the oven that is
turned off with only the light on. After it has risen for an hour,
take the focaccia out and flatten them with your hands (it will be
very easy, just push the dough down and don't stretch it).

Add 3 pinches of salt on the surface of each focaccia.  Put them
back in the oven to rise for 30 minutes more. Then take them out and
pour 2 or 3 tbsp of lukewarm water and 2 or 3 tbsp of extra virgin
olive oil on the top. Spread the mixture by massaging it with your
hands and make the characteristic holes by pressing down hard with
your fingertips.

Now quickly add the dressed halved cherry tomatoes and press them
gently onto the dough. Then put the focaccia back in oven and let it
rise for 1 hour more.

Bake in a preheated fan forced oven at 200, 220 C for about 12 to
15 minutes.  When ready, put it on a wire rack to cool down and
brush immediately with some extra virgin olive oil. Cut into pieces
and enjoy!

Recipe adapted from: Viva la Focaccia

  From: Www.Manusmenu.Com               
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I poisoned a few people before getting the knack for cooking.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)